Marie Wisman'S Stuffed Pickles

1. 1

   Slice ends off of pickles.

2. 2

   With apple corer, core out insides of pickles, leaving approximately 1/2-inch hole.

3. 3

   Be careful not to split the sides.

4. 4

   Dry center of pickles out with strips of paper towels.

5. 5

   (If you have time, you can leave the towels in the pickles overnight in the fridge.)

6. 6

   Once the insides are dry, remove towels and stuff with cheese a little at a time so you don't split the sides.

7. 7

   Once the insides are full, place back into the fridge until the cheese sets, about an hour.

8. 8

   When you are ready to serve, just slice them.

9. 9

   One pickle equals about 6 to 8 slices.

No additional tips available.